LIFE

Puttanesca | The Come Back Inn

Nancy Miller
Special to the Courier-Journal

Puttanesca

Serves 1 

The Puttanesca served at the Come Back Inn. Mar. 30, 2017

  • 1 boneless chicken breast
  • Olive oil
  • 1 ounce Bermuda onion, diced
  • 2 tablespoons non-pareil capers
  • 1-ounce black olives, sliced
  • 2-ounces Roma tomatoes, diced
  • ½ cup white wine
  • Salt and pepper to taste
  • 3-ounces cooked linguini
  • Shredded Parmesan cheese

Sauté the chicken breast in olive oil until the chicken is barely pink inside. Add onions, capers and black olives. Cook for about two minutes. Add tomatoes and white wine. Cook until wine reduces to a sauce-like consistency. Add salt and pepper as desired. Toss in the cooked linguini. Top with Parmesan cheese. Serve immediately.

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